Saltimbocca alla Romana Recipe
Origins And History Of Saltimbocca – Saltimbocca alla Romana Recipe
Saltimbocca alla Romana is one of the best-known and most popular dishes in Italian cuisine. Their origin is very ancient and dates back to the time of the Roman Empire. The word “saltimbocca” comes from the Italian word “saltare in bocca” and refers to the tendency of these morsels of meat to melt gently in the mouth.
Saltimbocca alla Romana recipe is very simple but requires care in execution. The main ingredients are veal slices, prosciutto, and sage leaves. Veal slices are beaten to make them thinner and hold them. They are then wrapped in prosciutto and secured with a toothpick. The saltimbocca are finally cooked in a pan with butter and olive oil, along with the sage leaves that release their characteristic scent.
Saltimbocca alla romana are a classic second course in the Roman culinary tradition. They are usually served with sides of fresh seasonal vegetables or roasted potatoes. Their simplicity and goodness has made them very popular outside Italy as well, so much so that today they can be found in many Italian restaurants around the world.
Main Ingredient: Veal Slices
Veal slices are a very versatile ingredient in the kitchen and can be used to prepare several tasty dishes. They have a delicate flavor and are very tender, making them ideal for cooking in a variety of ways. One of the most famous recipes using veal slices is Saltimbocca alla Romana.
Saltimbocca alla Romana recipe originates from the city of Rome, famous for its traditional Italian cuisine. This dish involves slices of veal, prosciutto, and sage, and is cooked with a little white wine. It is a very tasty and easy to prepare second course.
To prepare the veal slices for Saltimbocca alla Romana, it is important to choose thin, soft slices. This allows them to cook quickly and remain tender. Also, it is important to remove any small pieces of fat or skin from the meat before cooking it.
- High quality raw ham
- Fresh sage
- 00 flour or cornstarch
- Extra virgin olive oil
To prepare Saltimbocca alla Romana, start by cutting the veal slices into smaller pieces, if necessary. Then wrap each piece of veal with a slice of prosciutto. Take a fresh sage leaf and place it between the ham and the meat. Finally, lightly coat the slices in cornstarch or 00 flour.
|Slices of veal
|00 flour or cornstarch
|q.b. (sufficient quantity)
|Extra virgin olive oil
In a nonstick skillet, heat extra virgin olive oil over medium heat. Add veal slices with the ham side down. Cook the slices for about 2-3 minutes per side, until golden brown and crispy. Be sure not to cook them too long, otherwise they risk becoming dry.
Once cooked, you can serve the Saltimbocca veal slices accompanied by a white wine sauce. You can quickly prepare the sauce in the same pan in which you cooked the slices. Add some white wine to the pan and let the alcohol evaporate over medium-high heat. When the sauce has reduced and thickened slightly, you can pour it over the veal slices.
Saltimbocca alla Romana veal slices are a delicious and refined dish, perfect for a special lunch or dinner. They are simple to prepare but really delicious. Try this recipe and delight your guests with a very special second course.
How to Prepare Veal Slices
Slices of veal are one of the most beloved main dishes in Italy. They are simple to prepare but require a little attention to achieve a delicious result. The most famous recipe for veal slices is undoubtedly Saltimbocca alla Romana, a typical Roman dish.
To prepare veal slices, it is important to have high-quality ingredients. The main ingredient is thin and tender slices of veal, which are perfect for this recipe. You can buy fresh veal slices from your local butcher or from the supermarket meat counter.
To make Saltimbocca alla Romana, you will also need top-quality prosciutto. The prosciutto lends an intense flavor to the veal slices and goes well with the other ingredients. Be sure to choose a good quality ham, preferably locally or artisan produced.
Choosing the Perfect Raw Ham
Prosciutto crudo is one of the main ingredients of the famous Saltimbocca alla Romana, a delicious main course typical of Italian cuisine. But how to choose the perfect raw ham to achieve an excellent result?
First, it is important to select a high-quality ham. Opt for a ham aged at least 18 months, as a longer maturation period gives the ham a more intense flavor and better texture.
When you are ready to buy ham, carefully check the appearance of the product. It should have an even pinkish hue and a generous amount of white fat on the outside. The fat should be firm and resistant to finger pressure, without being sticky.
A White Wine Sauce To Accompany.
A white wine sauce is a perfect accompaniment for many dishes, including the famous Saltimbocca alla Romana. This sauce adds a touch of flavor and freshness to your main course and can be easily prepared at home. In this recipe, I will show you how to make a delicious white wine sauce to accompany your Saltimbocca alla Romana.
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of dry white wine
- 1 cup of chicken broth
- 1 tablespoon of flour
- Salt and pepper to taste.
|In a frying pan, melt butter over medium-high heat.
|Add chopped onion and chopped garlic cloves. Cook until the onion becomes translucent and the garlic cloves are lightly browned.
|Pour the white wine into the pan and let it evaporate for a few minutes.
|Add the chicken broth and flour, stirring well to avoid lumps.
|Bring the sauce to a boil and continue cooking over medium-low heat until it thickens slightly.
|Taste and adjust salt and pepper according to your personal taste.
|Your white wine sauce is ready to be served with Saltimbocca alla Romana!
This white wine sauce will perfectly complement the flavor of your Saltimbocca alla Romana. You can also try using it with other meat-based main courses, such as chicken or veal. I hope you found this recipe helpful and I wish you bon appétit!
The Secrets To Perfect Cooking
The Secrets To Perfect Cooking
When it comes to cooking the delicious Italian dish of Saltimbocca alla Romana, knowing a few secrets for perfect cooking can make the difference between a mediocre dish and an exceptional one. By carefully following the Saltimbocca alla Romana recipe and keeping a few tips in mind, you can make sure you get a delicious and tender second course every time.
First of all, it is essential to properly select the veal slices, which are the main ingredient of Saltimbocca alla Romana. Be sure to choose quality, fresh, fat-free veal. Slices should be thin and even to ensure even cooking and soft texture.
Another secret to perfect cooking of Saltimbocca alla Romana is the choice of prosciutto. Opt for a high-quality prosciutto, preferably prosciutto di Parma or prosciutto San Daniele. Make sure the ham is well-seasoned and has a soft texture. The sweet and salty flavors of the prosciutto will blend perfectly with the veal, adding a touch of spicy flavor to the dish.
|White Wine Sauce
Frequently Asked Questions
What are the origins and history of saltimbocca?
Saltimbocca is a typical Italian dish and originated in the Lazio region of Italy. They are said to have been invented in the 19th century in Rome.
What is the main ingredient of saltimbocca?
The main ingredient of saltimbocca are slices of veal.
How do you prepare slices of veal for saltimbocca?
To prepare the veal slices for saltimbocca, first you need to flatten the veal slices slightly with a meat tenderizer. Next, a slice of prosciutto is placed on each veal slice.
What is the perfect choice of prosciutto to use in saltimbocca?
The perfect choice of prosciutto crudo to use in saltimbocca is Parma ham. It has a delicate flavor and goes well with veal.
What is a good sauce to go with saltimbocca?
A good sauce to go with saltimbocca is a white wine sauce. It is prepared with dry white wine, meat stock, butter and parsley.
What are the secrets to perfect saltimbocca cooking?
The secrets for perfect cooking of saltimbocca are not to cook them too long, so as to keep the meat soft and juicy, and to brown them well in the pan to get a golden crust.
Can you suggest a traditional side dish to go with saltimbocca?
A traditional side dish to accompany saltimbocca are roasted potatoes. You can cut the potatoes into cubes, season with olive oil, salt and pepper, and bake in the oven until golden and crispy.